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Categories: Main courses, Vegetarian

Indian spiced chard and potatoes

Indian spiced chard and potatoes
Robert Gauthier / Los Angeles Times

Vegetarian food may sound bland, but it needn't be. Plenty of aromatics--such as onions, garlic, a small amount of spices and fresh herbs--can make a world of difference. For this vegetable dish, a mini-food processor can finely mince the aromatics ... Read more

Total time: 30 minutes | Serves 4
  • 2 tablespoons oil
  • 1 cup minced onions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger root
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bunch white Swiss chard, leaves and stalks thinly sliced
  • 3/4 pound small new potatoes, quartered
  • 1/2 cup vegetable broth
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro

Step 1Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring just until they start to soften, about 2 minutes. Add the garlic, ginger, cumin, coriander, cardamom, salt and cayenne. Cook, stirring, until the garlic, ginger and spices are very fragrant, about 2 minutes.

Step 2Add the chard, potatoes and vegetable broth and bring to a boil. Reduce the heat to low, cover and cook until the potatoes are tender, about 15 minutes.

Step 3Stir in the lime juice and cilantro, then serve.

Each serving:
194 calories; 586 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 29 grams carbohydrates; 5 grams protein; 3.74 grams fiber.
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